Name: Pumpkin and basil red curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon vegetable oil; 1 medium brown onion, halved, thinly sliced; 2 tablespoon bought red curry paste; 600 gram pumpkin, peeled, cut into 2 cm pieces; 270 millilitre can light coconut milk; 3/4 cup salt-reduced vegetable stock; 150 gram green beans, trimmed, cut in half; 420 gram can baby corn cuts, drained; 1/4 cup small basil leaves; 2 tablespoon peanuts, toasted, coarsely chopped; lime wedges, to serve; fresh wide rice noodles, heated, to serve

Ingredients

2 teaspoon vegetable oil

1 medium brown onion, halved, thinly sliced

2 tablespoon bought red curry paste

600 gram pumpkin, peeled, cut into 2 cm pieces

270 millilitre can light coconut milk

3/4 cup salt-reduced vegetable stock

150 gram green beans, trimmed, cut in half

420 gram can baby corn cuts, drained

1/4 cup small basil leaves

2 tablespoon peanuts, toasted, coarsely chopped

lime wedges, to serve

fresh wide rice noodles, heated, to serve

Method

1.Heat oil in a large frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant. Stir in pumpkin.

2.Add coconut milk and stock. Bring to the boil. Reduce heat; simmer, for 12 minutes or until pumpkin is just tender. Add beans; simmer for 3 minutes. Add corn; cook and stir for 2 minutes or until vegetables are just tender.

3.Heat noodles in microwave on High (100%) for 30 seconds. Spoon rice noodles into shallow serving bowls. Top with curry, basil and nuts. Serve at once with lime wedges.

Check ingredients on curry paste jar to make sure there is no shrimp paste.
Note

Woman's Weekly Food

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Ingredients

Method

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